Morning Glory Breakfast Muffins

Growing up, I remember seriously disliking the “healthy” muffins they’d sell at coffee shops and bake shops. You know the ones - the Blueberry Bran and Morning Glory Muffins that would be filled to the brim with good-for-you ingredients like nuts, seeds and fibre. Ugh, fibre.

I didn’t get the point.

To me, a muffin was kinda like a cupcake. By choosing to eat a muffin for breakfast, I was already making the conscious decision to indulge in something sweet and likely unhealthy. Back then, I completely separated the healthy and the unhealthy. It was either one, or the other.

It wasn’t until later on in my fitness journey that I realized this: YOU CAN HAVE BOTH.

You don’t have to suffer through eating egg whites and oatmeal each day to eat “healthy”. You can actually create something that might originally seem like it couldn’t possibly be good for you and pack it with so many incredible ingredients - like carrots and banana and coconut and cranberries - until it actually became good for you. Because, let’s be honest, eating nutrient-dense, healthy meals should never equal BORING.

And these Morning Glory Protein Breakfast Muffins are far from boring!

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These muffins are everything I told my younger self I didn’t like, and everything I’m completely addicted to now. They’re soft, chewy and oh-so-flavourful! You wouldn’t even be able to tell that they’ve got 7g of protein in each muffin. Try whipping these up for the perfect grab-and-go breakfast in the mornings. Trust me, your future self will thank you.

Recipe available below!

With love and wellness,

Larissa Nicole

@larissanicolefitness

INGREDIENTS:

  • 1 cup, Homeground Oat Flour

  • 0.25 cup, Almond Flour

  • 1 tsp., Stevia In the Raw

  • 0.50 tsp, baking soda

  • 1 tsp, baking powder

  • 1 scoop (30g), Chocolate Protein Powder

  • 0.50 tsp(s), Spices, nutmeg, ground

  • 0.50 tsp, Spices, cinnamon, ground

  • 0.50 teaspoon, Coarse Kosher Salt

  • 1 tbsp(s), Syrups - Maple

  • 2.66 Oz, Egg Liquid Whites

  • 0.33 cup, Nonfat 0% Greek Yogurt

  • 1 large, Egg

  • 0.33 cup, Cashew Milk

  • 1 serving, Bananas, mashed

  • 3 medium, Carrots, raw

  • 0.50 cup, Cranberries - Dried, sweetened

  • 1/4 Cup, Unsweetened Medium Shredded coconut

DIRECTIONS:

  1. Preheat oven to 350 F

  2. Line muffin tin with paper cups and spray with nonstick cooking spray or coconut oil

  3. Mix almond flour, oat flour, stevia, protein powder, baking powder, baking soda, salt & spices in a large bowl

  4. Combine egg, maple syrup, mashed banana, greek yogurt and cashew milk (or other nut milk) in a separate bowl

  5. Pour wet ingredients into bowl with dry ingredients

  6. Once combined, add in carrots, cranberries & coconut

  7. Split batter into the 12 muffin cups (they should fill up almost the entire way)

  8. Bake for about 25 minutes or until a toothpick comes out clean

  9. Allow to cool thoroughly

MACROS:

Serves 12, calories per serving 146